Here is my cocktail for the special Negroni week menu we are doing at my establishment. 1.25 oz smoked sun dried tomato Aviation gin .75 oz Campari .25 oz Amaro Braulio .75 oz Bonal 3 drops tomato leaf oil (2 cups chopped tomato leaf in 1 cup nice olive oil, puréed and strained) For the gin I infused 20 grams smoked sun dried tomato (dry packed) for every 4 oz of gin. I let it sit for 24 hours and squeezed as much gin out of the tomatoes as I could when straining.

Thank you all for sticking around. We have completed our relocation and we are enjoying a well-deserved holiday in Italy 🇮🇹 It's been a crazy ride trying to work, move between two houses and keep up with everything. It was a hard time as we lost our dog during this time, and this made a mark on my kids. I've also decided to step down from my active bartending job and move to a daytime job. I hope it will help me spend more time with my family and be able to film and engage more with all of you. Once we return from our holiday, I'll set up the studio and return to filming. I can't wait to see you all.

I have bourbon, japanese whisky, and plantation 3 stars. I was planning on fatwashing either Toki or Days with peanut butter. Then, making banana liquer with rum and bananas. Thinking this would be like a manhattan of some sort with the og peanut butter banana combo flavor (I'm a beginner - i dont really know when a drink belongs to a certain type yet). Maybe there's no way to know until I try it but I'm not really in the financial position to just play around with the spirits. So, I wanted to get your thoughts on whether I should even try it or if your experience says it will be a waste of time. Appreciate your help!

I’ve been meaning to post one my drinks here for a while, but life is always hectic. Here is a milk punch I put on our end of winter menu and we call it the Anime Theme Song! First I make the sorrel base, this also great for n/a drinks, it just needs a little dilution. This is for a decently large batch, we double it here at the restaurant. 32oz water 32oz coconut water (unsweetened) 200g dried hibiscus flowers 4 cinnamon sticks 14g whole fennel seeds 80g fresh ginger 280g white sugar Zest of 4 limes (we use a microplane to about any pith) 5 bay leaves Bring all to a boil and simmer for 8 mins. Cool overnight and strain. For 1 cocktail: 2oz sorrel .5oz lime .25 oz 1:1 Demerara syrup 1.5oz zacapa rum #23 .25oz Wray & nephew overproof rum .125 (or 1/8)oz dale degroff new world amaro Add to a scant 3/4 oz whole milk, curdle and strain. Serve over large ice cube with candied hibiscus flower as a garnish Batch recipe: 48 oz sorrel 36oz Zacapa #23 rum 6oz Wray & nephew overproof rum 3oz dale degroff new world amaro (can also sub pimento dram for this) 12oz fresh lime juice 6oz Demerara syrup 1:1 Add to 28oz (25% of batch volume) whole milk Let curdle for at least 15 minutes and strain. This gave me about 4 750 ml bottles of ready to go cocktail. Enjoy!

I threw a special event aperitivo hour at the restaurant featuring bordiga vermouths. We had tasting, some talks all with food pairings as well. I welcomed everyone with a cantaloupe and bianco vermouth slushy topped with Prosecco for a play on a spritz . It was about half slush and haf prosecco with a basil garnish. I learned a lot about making a slushie recipe work, as this was my first original one. Juiced 3 ripe cantaloupes 2 bottles bordiga bianco vermouth 350ml locally distilled cucumber vodka This came out perfectly (surprisingly) at 14 brix which a good amount of sugar for a slushy. I peeled the cantaloupes and used the rinds to make a sort of oleo saccharum style syrup. I added water to this until it was 15 brix. I added two quarts of this to the base to lengthen it out a bit giving me about 8 quarts of mix. I can’t find all my notes but if I remember correctly it put me at about 8-9% alcohol.